Green Pipian Pozole

Name: Green Pipian Pozole
Total time: 4500 s
Yield: 6 servings
Ingredients: 2.2 lbs hominy (cacahuazintle), cleaned and precooked (about 1 kg); 1 head garlic; 2.2 lbs pork (shoulder, ribs, leg, etc.) (about 1 kg); 1 large onion for cooking the meat; Salt, to taste; 1 bunch cilantro (substitute for epazote if unavailable); 1 hoja santa leaf (substitute with a small handful of fresh spinach if unavailable); 5 serrano peppers, or to taste; 1/2 onion; 4 garlic cloves; 1.1 lbs tomatillos (about 500 grams); 1/2 teaspoon cumin; 9 oz green pipian paste (about 250 grams); Enough broth from cooking the meat; Salt, to taste; Finely shredded lettuce, to taste; Oregano, to taste; Sliced radishes, to taste; Chopped onion, to taste; Lime wedges, to taste; Corn tostadas, to taste

Gloria Emma @cook_1094774

MEXICO

Pozole is a traditional Mexican soup made with pork and hominy, served with pipian sauce.

Gloria Emma @cook_1094774

MEXICO

Pozole is a traditional Mexican soup made with pork and hominy, served with pipian sauce.

Saved

Ingredients

75 minutes

6 servings

2.2 lbshominy (cacahuazintle), cleaned and precooked (about 1 kg)
1 headgarlic
2.2 lbspork (shoulder, ribs, leg, etc.) (about 1 kg)
1large onion for cooking the meat
Salt, to taste
1 bunchcilantro (substitute for epazote if unavailable)
1hoja santa leaf (substitute with a small handful of fresh spinach if unavailable)
5serrano peppers, or to taste
1/2onion
4garlic cloves
1.1 lbstomatillos (about 500 grams)
1/2 teaspooncumin
9 ozgreen pipian paste (about 250 grams)
Enough broth from cooking the meat
Salt, to taste
For serving
Finely shredded lettuce, to taste
Oregano, to taste
Sliced radishes, to taste
Chopped onion, to taste
Lime wedges, to taste
Corn tostadas, to taste

Saved

Steps

75 minutes

1

Rinse the hominy thoroughly, removing any black tips with a knife. Cook in a large pot with plenty of water and the head of garlic until the hominy is tender.
2

Make sure the hominy is always covered with boiling water. If it needs more water, add hot water as needed.
3

In a separate pot, cook the pork with the onion and salt until fully cooked. In another pot, boil the tomatillos with the peppers and hoja santa leaf. When soft, blend together with the cilantro, onion, garlic, and cumin.
4

In a heavy pot, sauté the green pipian paste with 1 tablespoon of oil over low heat. After a few minutes, add the tomatillo sauce and continue cooking until it boils, about 10 minutes.
5

Once the pork and hominy are cooked, combine them in one large pot. Season with salt. Add the pipian sauce to thicken and color the pozole, and simmer everything together for 1 hour. The broth should be thick. Serve hot with the toppings.